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About Ruth Reichl
American chef, food writer, and editor
Ruth Reichl is an American chef, food writer, and editor. For two decades, she worked as a food critic, mainly at the Los Angeles Times and The New York Times. She has 112 quotes on the site. Reichl has also written cookbooks, memoirs, and a novel. Outside print, she served as co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and editor-in-chief of Gourmet magazine. She has won six James Beard Foundation Awards.
More from Ruth Reichl (112 quotes) →Keep reading Ruth Reichl
- “Don't make a big to-do about the turkey; brine it, put it in the oven, and don't think about it again.”Ruth Reichl
- “Given a choice between great food and boring company or boring food and great company, I'll take the great co…”Ruth Reichl
- “The way we allow children to be advertised to is shocking. Eating is a learned behavior, and we've made these…”Ruth Reichl
- “When I ate slowly and deliberately, giving myself time to consider whether I actually wanted that next bite,…”Ruth Reichl
Explore Reflections
- “People who say they don't care what people think are usually desperate to have people think they don't care w…”George Carlin
- “I think that the game has gotten faster, so it's more position-less more so than position, and it's about fit…”Trevor Ariza
- “I am not in 'O I hate relationships' phase. I will never be in that phase.”Amala Paul
READ THE SOURCE
Books by Ruth Reichl
Comfort Me with Apples
2001
Garlic and Sapphires
2005
Tender at the bone
1998
Delicious!
2014
Not becoming my mother
2009